MUSHROOM POTATO SOUP
A buttery mushroom flavor blends with potatoes, leeks and carrots to make this soup hearty and warming. A big steaming bowl hits the spot on a cold fall day. Waxy red potatoes and all-purpose Yukon Golds hold together well in boiling water.
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 12 servings (3 quarts).
Number Of Ingredients 12
Steps:
- In a Dutch oven or soup kettle, saute leeks and carrots in 3 tablespoons butter for 5 minutes or until tender. Stir in the broth, potatoes, dill, salt, pepper and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender., Meanwhile, in a large skillet, saute mushrooms in remaining butter for 4-6 minutes or until tender. Discard bay leaf from soup. Stir in mushroom mixture. , In a small bowl, combine flour and cream until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened.
Nutrition Facts :
MUSHROOM AND LEEK SOUP
A rich, easy soup, using just a few ingredients. If you can't find leeks, just use green onions.
Provided by Ruth
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- In a large pot over medium high heat, saute the mushrooms and leeks in the butter or margarine and olive oil until tender. Add the sherry and reduce liquid by half.
- Then add the beef broth, water and ground black pepper. Bring to a boil and add the pasta. Boil gently for 10 minutes, or until the pasta is tender. Garnish with sliced mushrooms if desired.
Nutrition Facts : Calories 182.3 calories, Carbohydrate 19.6 g, Cholesterol 5.9 mg, Fat 8.4 g, Fiber 1 g, Protein 6.7 g, SaturatedFat 1.3 g, Sodium 1232.8 mg, Sugar 1.7 g
POTATO LEEK & MUSHROOM SOUP
An earthy, delicious soup that's very easy to make. This is a recipe that originally came from The Enchanted Broccoli Forest that I modified to include mushrooms and less milk. For the stock, I prefer to use Basic Light Vegetable Stock, recipe #56479. Enjoy!!
Provided by Katzen
Categories < 60 Mins
Time 45m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 11
Steps:
- 1. Place potatoes, leeks, celery, carrots, mushrooms, butter, and salt in a pot, and cook over medium heat, stirring until the butter is melted and the vegetables are coated.
- 2. Add vegetable stock, bring to a boil, cover, and reduce heat to a simmer. Cook until the potaotes are tender (20-30 minutes).
- 3. When the potatoes are tender, remove the pan from the heat and puree it's contents with the milk, using an immersion blender, or food processor. Make sure the mixture is absolutely smooth.
- 4. Return to pot, add thyme, if using, and pepper. Check if you need more salt. Heat soup gently, until just hot, and serve.
HEALTHY POTATO, MUSHROOM AND LEEK SOUP
This is very easy, and pretty healthy in that there is NO cream, but there is a bit of wine and brandy, but it really is just a background flavor. This serves 8, so the small amount of wine or brandy really is very minimal. It is just a hearty but lighter soup. I mash a few of the potatoes up to give the soup a creamy texture without adding the extra calories of the cream. This is a nice unique soup. Make sure to add the brandy ... and don't forget the sour cream, just a dollop as a garnish.
Provided by SarasotaCook
Categories Stocks
Time 40m
Yield 6-8 large cups, 4-8 serving(s)
Number Of Ingredients 17
Steps:
- Potatoes -- In a large soup pot add 3 cups of water and the potatoes. Bring to a boil and simmer just 5-7 minutes. You don't want to cook them all the way, you just want to give them a head start. Once they are done, drain and set the potatoes off to the side. Don't cook them until they are tender, just crisp.
- Base -- In the same pot, add the butter, onions, leeks, and celery and cook on medium heat for about 3 minutes. Then add in the garlic and mushrooms and cook until the vegetables are mostly tender. About 5-7 minutes.
- Then deglaze the pot with the wine and also add the brandy. Cook 1-2 minutes until most of the liquid starts to reduce. Mix well. Add in the flour and stir well so everything is combined, make sure to cook just another minute to get rid of the flour taste. Slowly add in the broth and stir.
- Potatoes -- Then add in 2/3 of the potatoes and the bay leaf. Don't worry about exact measuring, just eyeball it. The remaining 1/3 of the potatoes mash up slightly. I just use a fork to lightly mash and break them up. They don't have to be perfect. Add them to the soup and season with salt and pepper, remember you can always season a bit more later. Bring to a boil, and then reduce to a simmer. Cook about 10 minutes until the potatoes are tender and the soup has thickened. Once again, check for seasoning and add in the fresh dill and 1/2 of the parsley. Also, if you want your soup a bit thicker at this point, take a little of the broth or just water and add another teaspoon of flour and mix well. Add slowly to the soup to thicken. I personally like the soup a bit thinner as the potatoes thicken it nicely, but it depends how you like yours.
- Serve -- Add in the remaining parsley right before you serve the soup. Garnish with a dollop of sour cream and ENJOY!
Nutrition Facts : Calories 458.2, Fat 12.6, SaturatedFat 7.5, Cholesterol 30.5, Sodium 150.9, Carbohydrate 61.2, Fiber 8.5, Sugar 9, Protein 11.9
More about "healthy potato mushroom and leek soup recipes"
MUSHROOM, POTATO & LEEK SOUP - STEPHANIE KAY NUTRITION
From kaynutrition.com
5/5 (2)Total Time 1 hrCategory SoupCalories 317 per serving
- Prepare the vegetables. Peel potatoes and cut into cubes, you should have about 2 cups of potatoes. Dice leeks, white and green parts included. Peel and mince garlic. Roughly chop mushrooms into halves or quarters.
- In a large pot on medium heat, melt butter and add diced leeks. Saute for 5-7 minutes until leeks are tender.
- Add mushrooms and garlic to pot, season with a pinch of salt to help extract water, and allow to cook for another 2-3 minutes until the mushrooms have cooked down.
MUSHROOM, LEEK & POTATO SOUP RECIPE - YANKEE …
From newengland.com
Servings 8-10Estimated Reading Time 1 min
LEEK & POTATO SOUP RECIPE | EATINGWELL
From eatingwell.com
RUSSIAN POTATO AND MUSHROOM LEEK SOUP - MEL'S KITCHEN …
From melskitchencafe.com
POTATO, LEEK & MUSHROOM SOUP | OIL-FREE | VEGAN IN LOVE
From veganinlove.com
5/5 (3)Total Time 45 minsCategory SoupCalories 246 per serving
- Wash and slice the leek, add it in a cooking pot with salt and 1 or 2 tbsp of water (you can also use vegan butter or oil). Stir from time to time.
- Pour 1 litre of water and add 1 tbsp of vegetable vegan Bouillon powder. Cook for around 15 minutes.
LEEK, ONION, MUSHROOM AND POTATO SOUP (SLOW COOKER) RECIPE
From recipes.sparkpeople.com
LEEK POTATO CAULIFLOWER SOUP - ALPINE ELLA
From alpineella.com
ASPARAGUS, LEEK, AND POTATO SOUP | RECIPE CART
From getrecipecart.com
MOB — LEEK & POTATO SOUP
From mob.co.uk
TOP 43 BEST POTATO AND LEEK SOUP RECIPE RECIPES
From tidak.churchrez.org
TOP 47 LEEK AND MUSHROOM SOUP RECIPES - TIDAK.CHURCHREZ.ORG
From tidak.churchrez.org
LEEK AND POTATO SOUP RECIPES - 1 RECIPE | NIFTYRECIPE.COM
From niftyrecipe.com
MUSHROOM AND LEEK SOUP - SLEIMAN.JODYMARONI.COM
From sleiman.jodymaroni.com
HEALTHY LEEK AND POTATO SOUP - SERVED FROM SCRATCH
From servedfromscratch.com
HEALTHY LEEK RECIPES | EATINGWELL
From eatingwell.com
POTATO LEEK SOUP RECIPES
From allrecipes.com
HEARTY POTATO LEEK SOUP | TRENDING RECIPES 2023
From trendingrecipes2023.pages.dev
CREAMY MUSHROOM AND LEEK SOUP - SLOW THE COOK DOWN
From slowthecookdown.com
15 INSTANT POT POTATO LEEK SOUP ALLRECIPES - SELECTED RECIPES
From selectedrecipe.com
30-MINUTE MUSHROOM LEEK SOUP RECIPE (INSTANT POT)
From munchkintime.com
BEST POTATO LEEK SOUP RECIPE HOW TO MAKE POTATO LEEK RECIPES
From sprout.jodymaroni.com
VEGAN MUSHROOM LEEK SOUP (HEALTHY & LOW CAL)
From veganfamilyrecipes.com
LEEK, PEA AND POTATO SOUP RECIPE BY CLARE KNIVETT - COOKPAD
From cookpad.com
EASY MUSHROOM AND POTATO LEEK GRATIN | TRIED AND TRUE RECIPES
From triedandtruerecipe.com
You'll also love